Slow-Cooked Beef Cheek Stew with Red Wine and Thyme

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Rich and tender beef cheeks slowly braised in red wine with aromatic thyme and root vegetables for a comforting Australian-style stew. This australian-inspired slow cooker ready in about 210 minutes pairs beef cheeks, olive oil, medium, peeled and chopped carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 190 min Serves 4 Australian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F. Pat dry 2 lbs beef cheeks and season with 1 tsp salt and 1/2 tsp black pepper, then lightly dust with 2 tbsp flour.
  2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear beef cheeks on all sides, about 3 minutes per side, until deeply browned. Remove and set aside.
  3. Step 3: In the same pot, add 1 large diced onion, 2 chopped celery stalks, 2 chopped carrots, and 4 minced garlic cloves. Sauté for 5-6 minutes until vegetables soften and are fragrant.
  4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes to deepen flavor.
  5. Step 5: Pour in 1 1/2 cups red wine and scrape any browned bits from the bottom. Simmer for 5 minutes to reduce slightly.
  6. Step 6: Return beef cheeks to the pot. Add 2 cups beef broth and 3 sprigs fresh thyme. Bring to a simmer, cover with a lid, and transfer to the oven.
  7. Step 7: Cook for 3 hours until beef cheeks are fork-tender and the sauce is rich and thickened.
  8. Step 8: Remove thyme sprigs, adjust seasoning with salt and pepper if needed, and serve hot with mashed potatoes or crusty bread.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Beef Cheek Stew with Red Wine and Thyme take to make?

Total time is about 210 minutes (20 min prep + 190 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Beef Cheek Stew with Red Wine and Thyme?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef cheeks from drying out.

Can I substitute ingredients in Slow-Cooked Beef Cheek Stew with Red Wine and Thyme?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Beef Cheek Stew with Red Wine and Thyme for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Beef Cheek Stew with Red Wine and Thyme?

Australian slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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